the practical 

Care and Feeding 
of Children 



Mary A.Duns 




Class 
Book 






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Copyrights *M±. 



COPYRIGHT DEPOSIT. 



THE 

PRACTICAL CARE 

AND 

FEEDING OF CHILDREN 



BY 
MARY A. DUNS 

• i 
GRADUATE OP THE WOMAN'S HOSPITAL, 
CHICAGO , IIX. 



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CHICAGO 

E.-H. COLEGROVE CO, 

1904 



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LiftRAK'Y of CONGRESS 
Two Cepies Received 

MAR | 1904 

]/i C°Pv ri « hT Sfttry 
CLASS <V XXc No, 
J COPY B 



Copyright, 1903, by Mary A. Duns 



Entered at Stationers' Hall, 
London, England 



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I desire to bear testimony to the very 
great success Miss Duns has had in the care 
and management of infants and young chil- 
dren, extending over a period of many years, 
and I bespeak for her book a most cordial 
reception. 

E. J. Doering, M. D., 
Chicago, 



PREFACE 

This little book is the result of years of 
practical experience with infants and chil- 
dren in Chicago. 

I have tried to condense it in every possi- 
ble way, and at the same time make it so 
plain that anyone can understand it. 

There is not a formula, recipe or remedy 
mentioned here that I have not used over 
and over again in my own practice, with the 
very best results, and I hope my experience 
will be a great help and guide to anyone 
into whose hands this book may fall. 

Mary A. Duns. 

Chicago, December, 1903. 



TABLE OF CONTENTS 



PAGE. 

Preparation of milk and directions for bottle 

feeding 1 to 17 

Care of bottles and nipples 17 to 19 

How to feed children from ten months to two 

years 20 to 39 

Bills of fare from two to five years 40 to 44 

Correct way to serve warm food 45 

Recipes 46 to 59 

Miscellaneous suggestions 60 to 63 

Emergencies 64 to 76 

Contents of the family medicine chest 76 

About medicines 78 to 81 

Bathing, poultices, applications, etc 82 to 87 

Baby's clothing, basket, temperature, etc 88 to 95 

About healthy babies , 96 

About delicate babies 97 

Index ♦♦,♦,,.. 99 to 103 



Practical Care and Feeding 
of Children 



THE PREPARATION OF MILK 

And Directions for Bottle Feeding 



ABOUT MILK AND MILK BOTTLES. 

For infants and children always get the 
very best milk that you can — certified if 
possible. This is very important. 

First, wash the paper top and all around 
neck of bottle with clean water, and a piece 
of sterilized cotton. If you are going to use 
the entire milk, shake the bottle thoroughly 
to mix it, removing paper with a clean fork, 
being sure that the rim of bottle is perfect- 
lv clean. 

If you are going to use only the top milk 

be very careful not to shake the bottle in 

any way. 

1 



2 THE PRACTICAL CARE AND 

HOW TO PEEPAEE FOOD FOE BOTTLES. 

Bring water or barley water (previously 
boiled) to a boil. First measure the quan- 
tity required, add the sugar of milk and 
salt, then while it is still boiling pour in 
the milk and cream. Eemove at once from 
the fire and strain through a fine strainer. 
In this way the milk does not boil, and as, 
when the child grows older less water is 
used, even the heating process is lessened. 
Half an ounce of filtered lime water is to be 
added to each bottle just before putting the 
cork in. 

WHY MILK SHOULD NOT BE BOILED. 

Milk should never be boiled for a child 
who is depending on milk alone. All the 
nourishing properties of the cream are en- 
tirely destroyed, causing malnutrition, 
scurvy and numerous other ills, all of a 
serious nature. 

In the case of older children, who use 
cereals with raw cream, butter, etc., the 
danger is not so great. 

Avoid all infant foods that call for boiled 
milk. The only time that milk should be 



FEEDING OF CHILDREN 3 

boiled is during extremely hot weather, or 
if you are going on a journey. 

FOOD FEOM ONE DAY TO SIX WEEKS. 
For the first week give only cream and 
water, one part cream to six of water, and 
one level teaspoonful of sugar of milk to 
each four ounces of fluid, one pinch of salt 
to each feeding. After the first week 
gradually increase to one part cream, two 
parts milk, and six parts water, according 
to directions on page 12. 
For instance: 

y 2 ounce cream. 

1 ounce milk. 

3 ounces water. 
Usual amount taken at a meal one to 
three and one-half ounces. One ounce dur- 
ing the first week, and a half ounce increase 
each following week up to the sixth. 

FOOD SIX WEEKS TO FOUE MONTHS. 

Gradually increase to one part cream, 
two parts milk and four parts water ac- 
cording to directions on page 12. 

Sugar of milk one level teaspoonful to 
each four ounces of fluid, one pinch of salt 
to each bottle. 



4 THE PRACTICAL CARE AND 

For instance: 

y 2 ounce of cream, 

1 ounce milk. 

2 ounces water. 

Usual amount at one meal three and one- 
half to five ounces. 



FOOD FOUR TO FIVE MONTHS. 

After four months gradually increase ac- 
cording to directions on page 12. 

To equal parts of milk and water add one- 
half ounce of extra cream to each bottle. 

For instance : 

V2 ounce cream. 

3 ounces milk. 

3 ounces water. 

Sugar- of milk, one level teaspoonful to 

each 4 ounces of fluid. Pinch of salt 

to each bottle. 

Usual amount taken at a meal, five to six 
ounces. 



FEEDING OF CHILDREN 5 

FOOD FIVE TO SEVEN MONTHS. 

Three parts milk to two parts water ; one 
pinch of salt to each bottle; one level tea- 
spoonful of sugar of milk to each six ounces 
of fluid. 

After five months a child may commence 
taking other foods: 

1. Imperial Granum, which is a grain 
food. 

2. Mellin's Food, which is a malted food. 
Commence by using some in one bottle 

each day for several days — say three; then 
in two bottles and so on until you have it 
in all. 

Usual amount to each meal, six to seven 
ounces. 

Eeliable directions for preparing Mellin's 
food will be found on the bottles and on the 
wrappers. Directions for preparing Im- 
perial Granum for infants and older chil- 
dren will be found in this book. 

FOOD SEVEN TO TEN MONTHS. 

After seven months gradually increase to 
four parts milk and one part water. Be- 
tween nine and ten months, gradually in- 



6 THE PRACTICAL CARE AND 

crease to pure milk, as; a child of ten 
months can usually take it; one level tea- 
spoonful of sugar of milk to each eight 
ounces of fluid. 

Usual amount for each meal, seven to 
eight ounces. 

A child should never, under any circum- 
stances, take more than eight ounces from 
a bottle at one time. 

If, at the age of nine months, the child is 
gaining three or four ounces a week, it will 
not be necessary to make the milk any 
stronger than four parts milk to one part 
water. When not gaining at all, increase 
gradually to pure milk unless you are using 
some baby food. These are always mixed 
with water before cooking, and that dilutes 
the milk a little. 



FEEDING OF CHILDREN 7 

ABOUT TOP MILK. 

These are the directions for preparing 
milk for children who have weak stomachs, 
and, consequently, cannot digest the large 
curds contained in the lower part of milk. 
If the following directions are carefully car- 
ried out, the ultimate result is the same. 

Take a quart bottle of milk after it has 
stood four hours. Take the first ounce with 
a teaspoon, and the rest with a long, narrow 
dipper that comes for the purpose, and can 
be bought from E. H. Sargent & Co., 30 E. 
Washington St., Chicago, and J. T. Dough- 
erty, 409 W. 59th St., New York. 

Half an ounce of filtered lime water is to 
be added to each bottle before putting the 
cork in. 

DURING THE FIEST MONTH. 

The first week only cream and water ; one 
part cream to six of water. After that, 
gradually increase to six ounces of milk 
dipped out of the top of a quart bottle, ac- 
cording to directions on pages 7 and 12. 

For instance: Six ounces of milk, 
eighteen ounces of w^ater, and six level tea- 
spoonfuls of sugar of milk ; eight pinches of 
salt. 



g THE PRACTICAL CARE AND 

Bring the water (previously boiled and 
filtered) to a boil. Add the sugar of milk 
and salt. Put the milk, or rather, at this 
age, the cream, into the water. Remove 
from the fire. Bottle and cork enough for 
one meal in each bottle. This is enough for 
eight bottles, three ounces in each. Half 
an ounce of filtered lime water is to be 
added to each bottle before putting the 
cork in. Strain through a fine strainer, 
Keep on ice. 

Usual amount taken at a meal, one to 
three ounces. One ounce during the first 
week, and a half ounce increase each follow- 
ing week, up to the fifth. 

FIVE WEEKS TO THREE MONTHS. 
Top milk, 9 ounces. 
Water, 18 ounces. 
Sugar of milk, 7 level teaspoonfuls. 
Salt, 8 pinches. 
Prepare as before, being careful not to 
shake the bottle of milk in any way, until 
you have taken what you want. The idea 
is to go deeper into the bottle each month 
without stirring the milk. 

Usual amount taken at a meal, three to 
four and one-half ounces. 



FEEDING OF CHILDREN 9 

THREE TO FOUR MONTHS. 

Top milk, 13 ounces. 
Water, 19 ounces. 

Sugar of milk, 8 level teaspoonfuls. 
Pinch of salt to each bottle. 
Usual amount taken at a meal, four and 
one-half to five ounces. 

FOUR TO FIVE MONTHS. 

Top milk, 17 ounces. 
Water, 19 ounces. 
Sugar of milk, 9 teaspoonfuls. 
Pinch of salt to each bottle. 
Usual amount taken at a meal, five to six 
ounces. 

FIVE TO SEVEN MONTHS. 

Top milk, 24 ounces. 

Water, 14 ounces. 

Sugar of milk, 6 level teaspoonfuls. 

Pinch of salt to each bottle. 
Usual quantity taken at a meal, six to 
seven ounces. 

After five months several kinds of baby 
foods can be used in connection with the 
milk. Full directions will be found on page 
5 of this book. 



10 THE PRACTICAL CARE AND 



If possible, omit all night feedings at this 



age. 



If impossible, continue one at night. 
Usual amount taken at a meal, six to 
seven ounces. 

SEVEN TO TEN MONTHS. 

After seven months put an extra ounce 
of milk to the twenty-four hours' supply 
every week. When the first quart of milk 
is used up, take another, and commence in 
the same way. The water at this age can be 
decreased — say one ounce a week. Also 
lessen the amount of sugar of milk a tea- 
spoonful every two weeks, as when pure 
milk is used it is not needed. 

Usual amount taken at a meal, seven to 
eight ounces. 

A child can usually take pure milk at ten 
months, but if still gaining four ounces a 
week you can stop increasing any time for 
a week or so. Then begin again in the same 
way, unless you are using some baby food — 
they are always mixed with water, and that 
dilutes the milk a little. 



FEEDING OF CHILDREN H 

THE COKKECT WAY TO GIVE THE 
BOTTLE. 

An infant should be held in the arms in a 
comfortable position while it is taking its 
bottle. If this is impossible it should lie on 
its side — never on its back, as it is liable to 
choke. 

Heat the bottle by letting it stand in a 
quart measure full of hot water — leave the 
stopper in until the milk is warm. The tem- 
perature of the milk should be about 100 
degrees (it can be tested without a ther- 
mometer by dropping a little on the back 
of the hand). The bottle should be thor- 
oughly shaken, and the nipple drawn over, 
and the bottle covered with a flannel bag 
to keep the milk warm while the child is 
taking it. The bag can either be crocheted 
or made of eiderdown. 



12 THE PRACTICAL CARE AND 

TO INCREASE QUALITY WITHOUT IN- 
CREASING QUANTITY. 

To increase the quality of milk at six 
weeks to four months of age, or any other 
age when a change is required, one day add 
one-half ounce of milk to the entire amount 
for twenty-four hours. Next day take away 
one-half ounce of water, or barley water, as 
the case may be. Next day add one-half 
ounce of milk, and so on, alternating each 
day until you have the desired proportions. 

TO INCREASE QUALITY AND QUAN- 
TITY. 

If you are going to increase the quality 
and the quantity at the same time you can 
do so by adding one-half ounce of milk to 
the entire amount for twenty-four hours 
each day (without deer easing the water) 
until you have the desired proportions!. 

DRINKING WATER. 
A child under one month should take two 
ounces of water daily. From one to three 
months, three ounces daily; three to six 
months, four ounces; six to eight months, 
five ounces; eight to twelve months, seven 



FEEDING OF CHILDREN 13 

or eight ounces. After one year they will 
take as much as they want of their own 
accord. The water should always be pre- 
viously boiled, and, if necessary, filtered. 
The water should be warmed during the 
first year, after that it may be given cold. 

BOTTLE FEEDING, AND AMOUNTS AT 
DIFFERENT AGES. 

Under six weeks, the usual amount is 
from one-half ounce up to three and one- 
half ounces ; six weeks to four months, three 
and one-half to five ounces; four to five 
months, five to six ounces; five to six 
months, six ounces; six to ten months, six 
to eight ounces. The amount that children 
take varies a little, but the above is as near 
as one can figure. 

Never give more than eight ounces at one 
time. A child should always take fifteen to 
twenty minutes to take eight ounces of milk, 
and a smaller quantity less time in propor- 
tion. Drinking milk quickly is very danger- 
ous for either a child or an adult, as the 
stomach is not prepared for it> and large 
curds form, sometimes causing convulsions. 



14 THE PRACTICAL CARE AND 

FEEDING HOUES. 
A child under three months should have 
eight feedings in twenty-four hours : 

7 or 7 :30 a. m. 
9 :30 or 10 a. m. 
12 noon. 
2 :30 p. m. 
5 p. in. 
7:15 p. m. 

9 :45 p. m. 
And once at night. 

From three to six months, seven feedings : 

7 a. m. 

10 a. m. 
1 p. m. 
4 p. m. 
7 p. m. 
9 :45 p. m. 
And once at night. 

After six months a child should not be 
fed at night, but the day feedings, six in 
number, should be the same. 

7 a. m. 

10 a. m. 

1 p. m. 

4 p. m. 

7 p. m. 

9 :45 p. m. 



FEEDING OF CHILDREN 15 

If at the age of six months, a child 
awakens at 4 a. m., and seems very hungry, 
it may be fed, but if it can be made to go 
to sleep again without feeding it would be 
better. 

WHY FOODS SHOULD BE CHANGED 
GRADUALLY. 

Infants' food should be changed gradu- 
ally, as it takes two or three days to find out 
if it agrees. The common symptoms are 
usually vomiting, loose or green movements, 
bloating, accompanied with pain, but even 
these symptoms will subside after a fair 
trial, and food agree that at first seemed to 
cause trouble. 

This refers to an entire change in the food 
and not to an increase in the quality of the 
food you have been using. 

FOODS WHEN FRESH MILK CANNOT BE 

TAKEN. 

Condensed milk. 
Horlick's malted milk. 
Nestle's Food. 
This is onlv for a limited time. 



16 THE PRACTICAL CARE AND 

ABOUT NUKSING BABIES. 

In commencing the bottle with a nursing 
baby, the proportions of cow's milk would 
have to be much less. That is to say, less 
milk and more water than a baby who has 
been raised on the bottle would take at the 
same age. Say half strength to begin with, 
and keep it on that for a week or two, then 
gradually change until it is the same. See 
page 12. 

ABOUT LIME WATER 

Lime water is used to counteract the acid 
in the milk, and also as an ingredient neces- 
sary to make it contain all that is needed 
in the way of lime. It should always be 
filtered through cotton, and never boiled, as 
extreme heat turns it into powder, which is 
very unhealthy. The usual amount is one- 
half ounce to each bottle. 

In all the directions given in this book, 
when plain water is used, lime water should 
be given with each formula, i. e., a half 
ounce to each bottle. 



FEEDING OF CHILDREN 17 

WHAT TO DO IN CASE THE MILK GETS 

SOUK. 

Always keep a bottle of Horlick's malted 
milk in the house in case the milk in the bot- 
tle gets sour in the night. This sometimes 
happens with the very best of care, and 
causes a great deal of trouble. 

One bottle can be given of the malted 
milk to tide over the difficulty until the 
regular food can be prepared. , If kept in a 
cool, dry place, malted milk will keep a long 
time. 

Take one teaspoonful of the malted milk 
to each four ounces of hot water (previously 
boiled) and strain. 

THE BEST NITKSING BOTTLES AND NIP- 
PLES. 

The best kind of bottles to use are the 
round ones, called sterilizing bottles. They 
have each ounce marked on the glass, and 
hold eight ounces. 

The best kind of nipples are the Mizpah 
No. 66. They have an air-valve, and do not 
collapse as easily as others. If you cannot 
possibly get these, get the very best black 
rubber ones you can. 



18 THE PRACTICAL CARE AND 

REGULARITY OF FEEDING. 
An infant should always be fed at exactly 
the same hour every day, whether awake or 
asleep. Some children will eat while in a 
sound sleep; if not, they must be awakened. 
If this is done for a few times they will soon 
form the habit of being ready to eat at the 
right time. Never disturb a child at night. 
If it wants to eat it will let you know. 

HOW TO TAKE CARE OF BOTTLES. 
As soon as the baby gets through with 
the bottle, rinse it and fill with clean 
water, and lay aside until you are ready 
to clean thoroughly, then empty the water 
and put one teaspoonful of carbonate of 
soda into one, fill with water, take a bot- 
tle brush and wash inside, being sure to 

touch every spot. Pour the soda water into 
the next bottle, and so on, until the entire 
number for twenty-four hours are done. 
Next riuse each bottle with clean water, in- 
side and out. Fill a large pan half full of 
water, and put water into the bottles until 
it is as high as the water in the pan. After 
it boils, boil hard for five minutes at least. 
When cool enough to handle pour out the 
water, stopper each one with a sterilized 
rubber cork until you are ready to put in 
the milk. 



FEEDING OF CHILDREN 19 

HOW TO STERILIZE RUBBER CORKS AND 
NIPPLES. 

As soon as the baby is through with the 
bottle take the rubber cork and nipple, 
rinse thoroughly, and put in a cup or glass 
without water until you have enough to 
sterilize. When ready to sterilize put them 
in a pan, to which a teaspoonful of carbon- 
ate of soda has been added. Boil for five 
minutes. Rinse thoroughly and put down 
again, covered with clean cold water, boil 
five minutes longer. Pour off the water, 
put in a clean, dry glass, with a cover that 
fits close enough to keep the dust out, but 
not close enough to be air-tight. Rubber 
treated in this way will last twice as long 
as if kept in water. Sterilized absorbent 
cotton may also be used instead of the rub- 
ber corks, but unless you know exactly how 
to use it there is danger of getting particles 
of it into the food, so the rubber corks are 
really safer. 



20 THE PRACTICAL CARE AND 



FEEDING A BABY TEN MONTHS OLD 

The Best Way to Commence 



One hour and a half after the first morn- 
ing meal commence giving orange juice in 
the following manner: 

The first day, % teaspoonful. 
The second day, 1 teaspoonful. 
The third day, iy 2 teaspoonfuls. 
The fourth day, 2 teaspoonfuls. 
The fifth day, 2V 2 teaspoonfuls. 
The sixth day, 3 teaspoonfuls. 

And so on, increasing each day until you 
are giving two tablespoonfuls, which is 
enough for the first year. After that gradu- 
ally increase to two ounces (or four table- 
spoonfuls) and then increase to the juice of 
a whole orange. 

From ten to ten and one-half months, one 
hour before the noon meal, commence feed- 
ing with a little chicken or mutton broth 
(full directions for making broth will be 
found in this book), but as they take so lit- 



FEEDING OF CHILDREN 21 

tie to begin with I think it best not to count 
this as a meal, but rather as an extra. They 
must take it from a spoon or a cup, and not 
out of a bottle. They will probably take 
only a few teaspoonfuls to begin with, and 
it may be gradually increased to four 
ounces or half a cup. At the end of two 
weeks the 1 p. m. bottle may be omitted, and 
in its place the following formula may be 
used : 

After Ten and One-half Months. 

Monday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. V 2 cup chicken broth with the 

yolk of an egg stirred in (not 

cooked). 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Tuesday. 

7 a. m. Milk as usual. 
10 a. m. Milk as usual. 
1 p. m. V 2 cup of chicken broth with 
a little thoroughly cooked farina 



22 THE PRACTICAL CARE AND 

(cooked in the soup). 
4 p. in. Milk as usual. 

7 p. m. Milk as usual. 

9 :45 p. m. Milk as usual 

Wednesday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. A small dish of thin farina,, 

with a little cream and sugar over it. 

4 p. m. Milk as usual. 

7 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Thursday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. Mutton or chicken broth, with 

a little farina stirred in. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Friday. 

7 a. m. Milk as usual. 
10 a. m. Milk as usual. 



FEEDING OF CHILDREN 23 

1 p. ni. y 2 CU P of chicken or mutton 
broth, with the yolk of an egg stirred 
in (not cooked). 

4 p. m. Milk as usual. 

7 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Saturday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

lp.m. A small dish of boiled, strained 

rice, with a little cream and sugar. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Sunday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. Two tablespoonfuls of beef 
juice poured over one tablespoonful 
of bread crumbs and a little salt. 

4 p. m. Milk as usual. 

7 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 
Continue this for four weeks> or until 
the child is eleven and one-half months old. 



24 THE PRACTICAL CARE AND 

After Eleven and One-half Months. 

Monday. 
7 a. m. Milk as usual. 
10 a. m. Milk as usual. 
1 p. m. 1 cup mutton broth, with yolk 
of egg (not cooked) stirred in a cup 
and the hot broth gradually added. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Tuesday. 
7 a. m. Milk as usual. 
10 a. in. Milk as usual. 
1 p. m. Chicken or mutton broth, with 

a little soft boiled rice stirred in. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Wednesday. 
7 a. m. Milk as usual. 
10 a. m. Milk as usual. 
1 p. m. A small dish of farina, with 

cream and sugar. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 



FEEDING OF CHILDREN 25 

A child of this age may also have a 
cracker. 

Thursday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. 1 cup of mutton or chicken 
broth, with yolk of egg. Put the egg 
in a cup, stir thoroughly with a 
spoon and gradually add the broth. 

4 p. m. Milk as usual. 

7 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Friday. 

7 a. m. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. 1 cup of mutton or chicken 

broth, with a little thoroughly cooked 

farina stirred in. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Saturday. 

7 a. m. Milk as usual. 
10 a. m. Milk as usual 



26 THE PRACTICAL CARE AND 

1 p. m. Thoroughly cooked baked po- 
tato, with the juice of half a pound of 
beef poured over. 

4 p. m. Milk as usual. 

7 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Sunday. 

7 a, in. Milk as usual. 

10 a. m. Milk as usual. 

1 p. m. A dish of strained boiled rice 

with cream. 
4 p. m. Milk as usual. 
7 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Continue this for four weeks, or until the 
child is one year and two weeks old. 



FEEDING OF CHILDREN 27 



PERMISSIBLE FOODS. 

From One Year to Eighteen Months. 

Our last formula was for a child of one 
year and two weeks, and from that time up 
to eighteen months any of the following 
articles may be used: 

Mutton broth. 

Chicken broth. 

Soft boiled egg. 

Yolk of egg stirred in soup. 

Orange juice. 

Strained prunes. 

Strained apple sauce. 

Inside of baked apple. 

Graham crackers. 

Soda crackers. 

Custard. 

Stale bread and butter. 
Junket, 

Blood gravy of beef with bread. 

Bacon, well cooked. 

Baked potato. 

Beef juice. 

Pure milk. 



28 THE PRACTICAL CARE AND 



BILLS OF FARE. 

From Twelve and One-half to Fifteen 
Months. 

Monday. 

7 a. m. Milk as usual, plain or with 
granum, or whatever baby food you 
are using. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. 1 cup chicken broth with 
yolk of egg, a few teaspoonfuls of 
boiled rice and 1 cracker. 1 tea- 
spoonful of apple sauce. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. If possible, omit this bottle. 

Tuesday. 

7 a. m. Milk as usual. 

8:30 a, m. 1 tablespoonful strained 
prunes. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. 1 cup chicken broth, with 
a little boiled rice. 1 Graham cracker. 4 
tablespoonfuls junket. 



FEEDING OF CHILDREN 29 

3 :30 p. m. Milk as usual. 
6 :30 p. in. Milk as usual. 
If possible, omit the 9 :45 p. m. feeding. 

Wednesday. 

7 a. m. Milk as usual. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. Juice of half a pound of 
beef over half a baked potato. 1 
cracker. 1 tablespoonful strained 
prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 
Omit the 9 :45 p. m. feeding if possible. 

Thursday. 

7 a. m. Milk as usual. 

8:30 a. m. 2 tablespoonfuls apple 

sauce. 
9 :30 a. m. Milk as usual. 
12 :30 p. m. Small dish of soft boiled 

rice cooked in milk. 1 soft boiled egg 

with stale breadcrumbs. 1 cracker. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
9:45 p. m. This feeding, if possible, 

should be omitted. 



30 THE PRACTICAL CARE AND 

Friday. 

7 a. m. Milk as usual. 

8 :30 a. rn. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. 1 cup mutton broth with 
well-cooked farina. 
1 cracker. Inside of baked apple. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

If possible, the 9:45 p. m. feeding- 
should be omitted. 

Saturday. 

7 a. m. Milk as usual. 

8 :30 a, m. 2 tablespoonfuls of strained 

apple sauce. 
9 :30 a, m. Milk as usual. 
12 :30 p. m. 1 cup mutton broth with 

rice. 2 tablespoonfuls strained 

prunes. 1 cracker. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
If it is possible to omit the 9:15 p. m. 

feeding do so. 

Sunday. 

7 a. m. Milk as usual. 
8 :30 a, m. Orange juice. 



FEEDING OF CHILDREN 31 

9 :30 a* m. Milk as usual. 
12:30 p. m. Juice of % lb. beef over 
half a baked potato. Inside of baked 
apple. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
Omit the 9 :45 p. m. feeding if possible. 
These Bills of Fare may be followed for 
three months. 



From Fifteen to Eighteen Months. 

Monday. 

7 a. m. A small dish of strained oat- 
meal with four ounces of milk poured 
over it. The other four ounces may 
be fed from a spoon or cup, or a bot- 
tle if necessary. 

8 :30 a. m. Juice of one orange. 

9:30 a. m. After bath. A bottle of 
milk either plain or with whatever 
baby food you are using. 

12 :30 p. m. 1 cup chicken broth with 
yolk of egg. Small dish of boiled 
rice. Tablespoonful apple sauce 
( strained ) . 1 cracker. 

3 :30 p. m. Milk as usual. 



32 THE PRACTICAL CARE AND 

6 :30 p. m. Milk as- usual. 
If possible omit the 9 :45 p. m. bottle. 

Tuesday. 

7 a. m. A bottle containing 8 ounces 
of milk and Imperial Granum, or 
whatever baby food you are using. 
1 cracker. Piece of bacon. 

8 :30 a. m. 2 tablespoonfuls of strained 
prunes. 

9 :30 a. m. Milk as usual. 

12:30 p. m. 1 cup of chicken broth 
with some rice boiled with it (thor- 
oughly cooked). 3 tablespoonfuls of 
boiled custard. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 
Omit the 9 :45 bottle if possible. 

Wednesday. 

7 a. m. A small dish of farina. If 
cooked with water pour some thin 
cream over it. If cooked with milk 
pour over it four ounces of pure milk, 
and let the child drink the rest of the 
bottle from a cup or spoon if possible. 

8 :30 a, m. Orange juice. 



FEEDING OF CHILDREN 33 

9 :30 a. m. Milk as usual. 

12 :30 p. m. Juice of half a pound of 
beef poured over as much baked po- 
tato as it will moisten, and a little 
salt. 1 cracker. 2 tablespoonfuls 
strained prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. Omit this bottle if possible. 

Thursday. 

7 a. m. A bottle containing 8 ounces 
of milk and whatever baby food you 
are using. 1 cracker. Piece of bacon. 

8 :30 a. m. Inside of baked apple. 

9 :30 a. m. Milk as usual. 

12:30 p. m. 1 soft boiled egg with a 
little bread crumbs. A little soft 
boiled rice. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. If possible omit this feed- 
ing. 

Friday. 

7 a. m. A small dish of strained oat- 
meal with four ounces of milk poured 



34 THE PRACTICAL CARE AND 

over. Four ounces of milk taken 
from a spoon or cup. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. 1 cup mutton broth with 
well-cooked farina. Piece of bread 
and butter. 4 tablespoonfuls strained 
apple sauce. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9:45 p. m. Omit this feeding if pos- 
sible. 

Saturday. 

7 a. m. A bottle containing 8 ounces 
of milk and whatever baby food you 
are using. 1 cracker. Piece of bacon. 

8:30 a. m. 3 tablespoonfuls strained 
apple sauce. 

9 :30 a. m. Milk as usual. 

12:30 p. m. 1 cup mutton broth with 
rice. 3 tablespoonfuls strained 
prunes. 1 cracker. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

Omit the 9 :45 p. m. feeding if possible. 



FEEDING OF CHILDREN 35 

Sunday. 

7 a. m. Small dish of farina with 4 
ounces of milk poured over. 4 ounces 
of milk from a cup or spoon. 
1 cracker. Piece of bacon. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. Juice of half pound of beef 
poured over a baked potato. Inside 
of baked apple. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

If possible omit the 9 :45 p. m. feeding. 



36 THE PRACTICAL CARE AND 



From Eighteen Months to Two Years. 

Monday. 

7 a, m. Small dish, of oatmeal with 4 
ounces of milk poured over. 4 ounces 
of milk from a cup or spoon. 

8 :30 a. m. Juice of orange. 

9 :30 a. m. Milk as usual. 

12:30 p. m. Juice of half a pound of 
beef over a baked potato. 3 table- 
spoonfuls of strained prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

Tuesday. 

7 a. m. 8 ounces of milk and some 
baby food. Piece of bacon. 1 cracker. 

8:30 a. m. 3 tablespoonfuls apple 
sauce. 

9 :30 a. m. Milk as usual. 

12:30 p. m. 1 cup of mutton broth 
with a little rice. Small dish of 
stewed celery. Small dish of junket. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 



FEEDING OF CHILDREN 37 

Wednesday. 

7 a. ra. Small dish of farina with 4 
ounces of milk poured over. 4 ounces 

of milk from a cup. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. Soft boiled egg with stale 
bread crumbs. A piece of bread and 
butter. 3 tablespoonfuls of strained 
prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

Thursday. 

7 a. m. 8 ounces milk with whatever 

baby food you are using. 1 cracker. 

A small piece of bacon. 
8:30 a. m. 3 tablespoonfuls strained 

prunes. 
9 :30 a. m. Milk as usual. 
12:30 p. m. Juice of half a pound of 

beef poured over a baked potato. 
Inside of baked apple. 1 cracker. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 



38 



THE PRACTICAL CARE AND 



Friday. 

7 a. m. Small dish of strained oatmeal 
with 4 ounces of milk poured over. 
4 ounces of milk from a cup. 

8:30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 

12 :30 p. m. A small dish of fricasseed 
sweetbreads, 2 tablespoonfuls of 
strained peas. A few tablespoonfuls 
of baked custard. 1 cracker. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

Saturday. 

7 a, m. Eight ounces of milk and what- 
ever baby food you are using. A piece 
of bread and butter. A piece of 
bacon. 
8:30 a. m. 3 tablespoonfuls of apple 

sauce. 
9 :30 a. m. Milk as usual. 
12:30 p. m. 1 cup of chicken broth 
with some farina or rice in it. 
1 cracker, 3 or 4 tablespoonfuls of prune 
juice. 

3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 



FEEDING OF CHILDREN 39 

Sunday. 

7 a. m. Small dish of farina with. 4 
ounces of milk poured over. 4 ounces 
of milk from a cup. 
8 :30 a. m. Orange juice. 
9 :30 a. m. Milk as usual. 
12 :30 p. m. A small dish of chopped 
breast of chicken. 1 tablespoonful of 
asparagus tips. A small dish of 
boiled custard. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
A child between one and two years should 
have its milk from a bottle after its bath, 
and at bedtime. The rest of the time it 
should be gradually taught to eat from a 
cup or spoon. 



40 THE PRACTICAL CARE AND 



From Two to Five Years. 

Monday. 

Breakfast — Baked apple. 

Cornmeal mush with milk or thin 
cream. 

Glass of milk. 
Noon dinner — Juice of half pound of 

beef over a baked potato. 

Slice of stale bread and butter. 

Dish of strained prunes, 
3 :30 p. m. — Cup of milk and a cracker. 
6.30 p. m. — Slice of cream toast. 

Glass of milk. 

Tuesday. 

Breakfast — Juice of one orange. 

Soft boiled egg on toast with bread- 
crumbs. 

Slice of bread and butter. 

Glass of milk. 

Bacon. 
Noon dinner — Fricasseed sweetbreads. 

Peas. 

Bread and butter. 

Baked potato with gravy of sweet- 
breads. 



FEEDING OF CHILDREN 41 

Small dish of boiled custard. 

3 :30 p. m. — Glass of milk with or with- 
out cracker. 

6 :30 p. m.— Dish of farina. 
Cracker or bread and butter. 
Apple sauce. 
Glass of milk. 

Wednesday. 
Breakfast — Apple sauce. 

Strained oatmeal with milk or thin 
cream. 

Glass of milk. 

Toast or bread and butter. 

Bacon. 
Noon dinner — Lamb chop. 

Baked potato with cream and butter. 

Strained spinach. 

Dish of junket. 
3 :30 p, m. — Glass of milk with or with- 
out cracker. 
6 :30 p. m. — Dish of soft boiled rice. 

Strained prunes. 

Glass of milk. 

Slice of bread and butter. 

Thursday. 
Breakfast — Orange juice or grapes 
(being careful to remove the seeds 
and sikins). 



42 THE PRACTICAL CARE AND 

Farina with milk or thin cream. 

Bread and butter. 

Glass of milk. 
Noon dinner — Broiled calves' brains. 

Stewed celery. 

Baked potato. 

Bread and butter. 

Baked custard. 
3 :30 p. m. — Glass of milk with or with- 
out cracker. 
6:30 p. m. — Omelette made with one 

egg. 

Slice of toast. 

Glass of milk. 

Friday. 

Breakfast — Strained apple sauce. 

Bread and butter. 

Strained oatmeal. 

Bacon. 

Glass of milk. 
Noon dinner — Scraped meat balls with 

beef juice. 

Baked potato. 
Strained spinach. 

Baked apple. 
3 :30 p. m. — Cup of cocoa with or with- 
out cracker. 



FEEDING OF CHILDREN 43 

6 :30 p. m. — Slice of cream toast. 
Glass of milk. 
Dish of strained prunes. 

Saturday. 
Breakfast — Orange juice or grapes. 

Soft boiled egg with stale bread- 
crumbs. 

Bread and butter. 

Glasis of milk. 
Noon dinner — Lamb chop. 

Baked potato. 

Green Peas. 

Chocolate pudding. 
3 :30 p. m. — Glass of milk with or with- 
out cracker. 
6 :30 p. m. — Farina and milk. 

Apple sauce. 

Bread and butter. 

Sunday. 

Breakfast — Baked apple. 

Strained oatmeal. 

Piece of bacon. 

Bread and butter. 
Noon dinner — Finely cut breast of 

chicken. 

Baked potato with gravy. 

Asparagus tips. 

Small dish of plain ice cream. 



44 THE PRACTICAL CARE AND 

3 :30 p. m.— Glass of milk. 
6 :30 p. m. — Soft boiled rice. 

Strained prunes. 

Bread and butter. 

Any morning, weak cocoa made with milk 
may be given instead of the plain milk. 

After three years any fresh ripe fruit may 
be given instead of the cooked fruit, for a 
change. 

Fruit with small seeds, such as raspber- 
ries^ strawberries, etc., should always be 
strained. 

Baked or broiled fish may also be given. 

There is no objection to children taking 
broth for the noon meal in addition to the 
bill of fare mentioned here, unless it takes 
away the appetite for other things, which 
is often the case. 

Any day that the family have roast beef 
for noon dinner the child may have a little 
of the beef, finely cut, and the blood gravy 
over the potato. 

Becipes will be found in this book for all 
the foods and dishes mentioned in the bills 
of fare. 

It is better to give water to children be- 
tween meals than while they are eating, but 
it must not be forgotten. 



FEEDING OF CHILDREN 45 

THE COEEECT WAY TO SEEVE WAEM 
FOODS. 

Children should always eat slowly. Un- 
der ordinary circumstances food that is in- 
tended to be warm is cold and unappetizing 
before the meal is over. This can be avoided 
by getting a hot-water plate and filling it 
with boiling water. These are inexpensive, 
and can be had at any first-class crockery 
store. They will keep hot an hour. 



46 THE PRACTICAL CARE AND 



THE CORRECT WAY TO PREPARE 

FOOD. 

With Original Recipes. 
BAELEY GRUEL. 

Barley gruel and barley water are en- 
tirely different, and are used for different 
purposes. The water is for infants under 
three months old and for summer com- 
plaint. The gruel is made of prepared bar- 
ley, and is a food so should not be used in 
any other way. Full directions for prepara- 
tion comes on the box. 

RICE WATER. 

Two tablespoonfuls of rice, thoroughly 
washed; one pint of water. Put in a warm 
(not hot) place for two hours. Steam in 
double kettle one hour and strain. 

ALBUMEN WATER. 

Put the white of an egg in a glass, and 
gradually stir in with a teaspoon half a 
glass of (boiled) cold water, one teaspoon- 
ful of sugar of milk, or a half teaspoonful 
of granulated sugar. For an infant, warm 
slightly, and for an older child, serve cold. 



FEEDING OF CHILDREN 47 

WHEY. 

Heat a pint of fresh milk to 115 degrees, 
or as hot as can be comfortably borne by 
the mouth. Add two teaspoonfuls of Fair- 
child & Foster's or Armour's Essence of 
Pepsin. In a short time it forms into a firm 
curd. This is broken with a silver fork 
until thoroughly divided. Strain off the 
whey, cool, and put on ice. Enough can be 
made at one time to last twenty-four hours ; 
enough for one feeding in each bottle. 
Warm before using. Sweeten slightly. 

CHICKEN BROTH. 

Take from one and one-half to two pounds 
or half an old chicken. Break each joint 
in half, pour two quarts of cold water over 
and add one-eighth teaspoonf ul of salt. Boil 
slowly for two hours, or until reduced to 
one pint. Strain and skim. 

OYSTER BROTH. 

One pint of oysters (take out six of the 
largest), put on the fire with a cup of cold 
water and a little salt. Simmer slowly until 



48 THE PRACTICAL CARE AND 

oysters are hard, strain, and press through, 
a strainer. Put the liquor on the fire again, 
skim, and let it come to a boil. Add a pint 
of milk and a little cream, and one table- 
spoonful of flour, free from lumps. When 
boiling drop in the six oysters, and remove 
at once from the fire. 



MUTTON BKOTH. 

Take one pound of neck of mutton, bone 
and all (not the fat), cut into pieces one 
inch square. Put two quarts of water on 
and one-eighth teaspoonful of salt. Boil 
slowly two hours or until reduced to one 
pint, strain and skim. 



OATMEAL WATEE. 

One quart: Take two tablespoonfuls of 
rolled oats. Put one quart of boiling water 
with the oats into top part of the steamer, 
also put boiling water underneath. Stir 
once and boil half an hour. Strain and usie 
the same as barley water. This is. for con- 
stipation. 



FEEDING OF CHILDREN 49 

BARLEY-WATER. 

One quart : Take four level teaspoonf uls 
of pearl barley, thoroughly washed; one 
quart of water; boil in double kettle two 
hours. Strain and use »only the clear part. 

This is to be used for loose bowels instead 
of plain water, and in the same proportion. 

HOW TO PREPARE BOILED FLOUE. 
One pint of wheat flour and four table- 
spoonfuls of cold water. Moisten the flour 
with the water ; press it into a ball. Tie it 
tightly in a strong cloth. First dampen the 
cloth and sprinkle it with flour; put into 
boiling water and let boil for ten hours. Ke- 
move the cloth and dry in a moderate oven, 
or in the hot sun. When dry grate with 
the grater, sift thoroughly, and put away in 
a Mason jar ready for use. 

BOILED FLOUR GRUEL. 

Two level teaspoonfuls of grated flour, 
four tablespoonfuls of cold water; blend 
thoroughly. One pinch of salt, one tea- 
spoonful of sugar of milk. Bring half a 
pint of milk to boiling point; stir in the 
flour and water; boil three minutes. 

This is excellent in cases of diarrhoea. 



50 THE PRACTICAL CARE AND 

TOAST WATER 

Toast three slices of bread in the oven 
very slowly until it is a dark brown. Put it 
into a pitcher and pour a quart of boiling 
water over it. Cover, and when it is cold, 
strain and serve. This is excellent in cases 
of nausea and thirst from fevers. 



CEEAM TOAST. 

Toast one slice of stale bread to a me- 
dium brown on both sides; lay it on a hot 
plate, and sprinkle with salt. Pour three 
or four tablespoonfuls of boiling water over. 
When that has soaked in add a tablespoon- 
ful of rich cream. 

Serve between hot plates. 

COCOA. 

Blend one teaspoonful of cocoa, one tea- 
spoonful of granulated sugar, and one table- 
spoonful of cold water to a smooth paste. 
Add one cup of boiling milk, or one cup of 
half cream and half water. Let it boil one 
minute. 



FEEDING OF CHILDREN 51 

THE BEST WAY TO BOIL AN EGG. 

Put some water in a covered pan, enough 
to cover the egg. When it comes to a boil 
put in the egg, and remove at once from the 
fire. Keep the cover on and let the egg 
remain in the water from seven to ten min- 
utes>; after seven minutes it does not cook 
any more. 



HOW TO PEEPAEE EICE. 

Wash the rice thoroughly, soak about 
twelve hours, or over night. Pour off the 
water, and steam in double kettle one hour, 
adding milk to make the right consistency, 
also a little salt. This can also be prepared 
by steaming two hours without soaking. 
The result is about the same. Serve with 
cream and sugar, or stewed fruit. 



HOW TO COOK FARINA. 

Put a cup of milk, or equal parts of milk 
and water, into a double boiler. Salt to 
taste. When it boils add one level teaspoon- 
ful of granulated sugar, gradually stir in 



52 THE PRACTICAL CARE AND 

two level teaspoonfuls of farina. Boil for 
twenty minutes, stirring to prevent lumps. 
(Add the farina very slowly.) Serve with 
milk or cream. 



STRAINED OATMEAL. 

Few people can digest oatmeal unless it 
is strained. Use any kind that comes in 
sealed packages. Pat a pint of water in a 
double boiler. Let it come to a boil; add 
four tablespoonfuls of oats, and a little salt, 
Boil for twenty minutes. Strain through a 
colander; press through with a potato 
masher. If too thick a little more water 
may be added. Serve with cream and sugar. 

HOW TO PREPARE IMPERIAL GRANUM. 

For Infants and Children Under One Year. 

When a baby from five months to a year 
old takes granum the proportion of water 
used in cooking should be equal to the quan- 
tity of water you are using to dilute the 
milk at that time. The proportion of 
granum is about one level teaspoonful to 
each twelve ounces of water and milk com- 



FEEDING OF CHILDREN 53 

bined. To prepare it measure the granum 
into a cup; add a tablespoonful of cold 
water to each teaspoonful of granum, and 
blend thoroughly. Next have the water 
boiling in a double steamer; stir in the 
granum and water and a little salt and boil 
for twenty minutes, being sure that it is 
boiling all the time. Just before removing 
from the fire add the milk, strain, and bot- 
tle in the usual way. 



For Children One Year Old or More. 

At this age the proportion of Imperial 
granum is one level teaspoonful of granum 
to eight ounces of milk. A child a year old 
always takes eight ounces in a bottle at one 
time, so the proportion is one teaspoonful 
of granum to each bottle. 

Blend the granum in a cup with a table- 
spoonful of cold water, and when it is thor- 
oughly mixed stir it into three ounces of 
boiling water in a saucepan, and boil slowly 
for ten minutes, stirring all the time. This 
will thicken and boil down a little. When 
the *en minutes are up add three ounces of 
milk and remove from the fire. Pour this 



54 THE PRACTICAL CARE AND 

into a bottle, and add enough milk to make 
eight ounces. Enough may be made a,t one 
time for several bottles, and kept in the ice- 
box ready for use. Strain. 

HOW TO SQUEEZE BEEF JUICE. 

Take half a pound of lean round steak, 
nearly an inch thick ; cut into pieces about 
two inches square. Have a hot frying pan 
on the fire, put the beef squares on, and turn 
over as soon as they begin to get brown on 
the under side. When both sides are brown 
(not cooked through) squeeze while hot 
through a meat press. ( I prefer a common 
lemon squeezer. ) Squeeze thoroughly until 
the pulp is quite dry. Add a pinch of salt. 
Serve in a small coffee cup, standing in a 
larger cup of hot water. Be careful not to 
get the juice too hot, as it coagulates. Make 
fresh every time. 

SCEAPED MEAT BALLS. 

Take half a pound of round steak, same as 
for beef juice; scrape lightly with a table- 
spoon until you have enough fine be<*f to 
make two small cakes. Squeeze what is left, 



FEEDING OF CHILDREN 55 

same as for beef juice, letting it stand in a 
cold cup until the balls are cooked. Cook 
the balls in a hot frying pan until they are 
partly cooked through, being careful not to 
get them too well done. Put them on a hot 
plate, and pour a little of the beef juice on 
at a time until it is all used up. Before the 
meat balls are put on to cook rub the pan 
lightly with butter, otherwise they might 
stick. 

FRICASSEED SWEETBREADS. 

Take half a pound of calves' sweetbreads; 
boil for half an hour and remove all fat and 
skin. Put into a frying-pan with a little 
butter, and brown slightly. Lay the sweet- 
breads on a piece of toast. Mix half a tea- 
spoonful of flour, three tablespoonfuls of 
milk, three tablespoonfuls of the water in 
which they have been boiled. Blend thor- 
oughly; free from all lumps, and boil until it 
thickens. Pour over for gravy. 



CALVES' BRAINS 
are prepared the same as sweetbreads. 



56 THE PRACTICAL CARE AND 

STUFFED POTATOES. 

Bake a medium sized potato very soft, 
cut across the center and remove all the 
potato with a teaspoon, taking care not to 
break the skin. Mash with a fork until per- 
fectly smooth. Add a liberal pinch of salt, 
teaspoonful of butter, two tablespoonfuls of 
cream. Put back in the skin, place in the 
oven until very hot. Serve immediately. 

SCALLOPED CHICKEN. 

Fill small dishes with finely cut (not 
chopped) chicken. Cover with a thin layer 
of bread crumbs, and put little squares of 
butter on top. Pusli the bread crumbs aside 
in one place, pour in enough thickened milk 
to come to the top of the dish; season with 
salt. Bake in a moderate oven until milk 
boils, and bread crumbs are brown. 

COENSTAECH PUDDING. 

One heaping teaspoonful of cornstarch; 
one teaspoonful of granulated sugar; one 
cup of boiling milk. Blend the cornstarch 
and sugar with a little cold water; add the 
boiling milk, and boil until it thickens. Add 
five drops of vanilla extract. Pour into a 
mould and serve cold with cream and sugar. 



FEEDING OF CHILDREN 57 

CHOCOLATE PUDDING. 

One teaspoonf ul of granulated sugar ; one 
heaping teaspoonf ul of cornstarch; one 
heaping teaspoonful of cocoa or ground 
chocolate; blend with a tablespoonful of 
cold water. Add one cup of boiling milk, boil 
until it thickens. Add five drops of vanilla 
extract; serve with cream and sugar. 

JUNKET. 

Take a pint of fresh milk, heat to about 
115 degrees, or as hot as can agreeably be 
borne by the mouth. Add two teaspoonfuls 
of essence of pepsin ; stir just enough to mix 
it. Let it stand until firmly curded and 
cold. Serve with sugar. 

This is a nice, light dessert for children 
of any age from one year up. 

STRAINED PRUNES. 

Take one pound of prunes; wash thor- 
oughly, soak in cold water over night. Next 
morning boil until soft, and just before tak- 
ing off the fire add a tablespoonful of granu- 
lated sugar. When cold remove all the 
stones, mash through a colander with a 
potato masher. 



58 THE PRACTICAL CARE AND 

BAKED CUSTAED. 

Break an egg into an old cup or a small 
dish that holds about seven ounces. Beat 
the egg thoroughly and add a heaping tea- 
spoonful of granulated sugar, five drops of 
vanilla extract and four ounces of cold 
milk. Bake in a moderate oven until the 
top is slightly brown. 

Serve cold. 

BOILED CUSTAED. 

Separate the yolk and the white of an egg, 
mix the yolk with a heaping teaspoonful of 
granulated sugar, stir until smooth. Bring 
four ounces of milk to boiling point and stir 
in the yolk and sugar, put on the fire until 
it begins to thicken (do not let it boil or 
it will curdle). Kemove from the fire, beat 
the white of the egg stiff, mix all together 
and &et in a cool place. Serve cold. 

PEUNE SOUFFLE. 

One pound of prunes, soaked and boiled 
until soft. Bemove all stones and mash 
through a large strainer. Add two table- 
spoonfuls of granulated sugar, half tea- 



FEEDING OF CHILDREN 59 

spoonful of vanilla extract, and the stiff- 
beaten whites of two eggsi. Stir all together 
and bake in a moderate oven for twenty 
minutes. Serve cold with whipped or plain 
cream. 

FRENCH TOAST. 

Take one raw egg, break into a soup plate. 
Add one tablespoonful of granulated sugar, 
and if desired, a little vanilla extract. Beat 
thoroughly, fill the bowl of the soup plate 
with milk. Soak slices of bread in it, one 
at a time, until soaked through. Fry in 
lightly buttered pan until brown. Serve 
with jelly and powdered sugar. 

OMELETTE. 

Beat the whites of two eggs with a fork 
very stiff. Beat the yolks in another dish, 
with a teaspoonful of sugar and five drops 
of vanila, until smooth. Have a hot frying 
pan or? the fire, slightly buttered, also two 
hov plates in the oven, ready to receive it. 
Next mix together the whites and yolks; 
do not stir much. Put on the frying pan. 
When it begins to brown fold once. Put 
between the hot plates, leave in the oven 
one minute, serve immediately. 



60 THE PRACTICAL CARE AND 



MISCELLANEOUS SUGGESTIONS. 

HOW TO FILTER WATER AND SOLU- 
TIONS. 

Boil the water fifteen minutes, let it 
stand the same length of time to settle, as 
there is usually a lot of sediment. Take a 
clean funnel, gla,ss or agate ware preferred ; 
stuff the narrow part of the funnel tight 
with absorbent cotton. Let the water drip 
slowly through that; throw away the first 
ounce or two, to wash off the cotton and to 
avoid getting any dust that may be on it 
into the water. The rest of the water that 
drips through is ready for use. Filter boric 
acid for eye solutions the same way. Also 
mouth wash. 



USEFUL HINTS. 

1. 'Always boil bottles, nipples, funnels, 

strainers, in fact everything used for 
babies' milk each and every time be- 
fore using. 

2. Never check loose bowels suddenly. 



FEEDING OF CHILDREN 61 

3. Never let a child go over twenty-four 

hours without a movement. 

4. Never let a child go outdoors on a 

windy, dusty day. 

5. Never bathe a child less than an hour 

after eating. 

6. Never rock a child, or shake it up in any 

way after it has been fed, as it will 
sometimes cause vomiting. 

HOW TO STERILIZE MOUTH CLOTHS. 

A nice way to prepare mouth cloths for 
infants and children too young to use a 
toothbrush is to take some old table nap- 
kins, old handkerchiefs, or pieces of any 
kind of old linen. Wash thoroughly to get 
all the starch out, and boil. Hang up to dry. 
After they are dry cut out air the hems and 
w r orn places, and cut into pieces four or five 
inches square. Put into a pint Mason jar, 
and sterilize by standing in boiling water 
half an hour. Eemove from the fire, put the 
cover (without any rubber) on tight, and 
they are ready for use. While they are 
boiling lay the top of the bottle on lightly, 
but do not screw until cool, as the glass 
would crack. 



62 THE PRACTICAL CARE AND 

MOUTH WASHES. 

Ordinary. — Two heaping teaspoonfuls of 
boric acid crystals, half pint of boiling 
water. Put crystals in bottle, pour on boil- 
ing water. When cold filter through cotton. 

Special. — For coated tongue or sore 
mouth, or can be used all the time if pre- 
ferred : 

Glycerine, 2 ounces. 
Borax, 1 teaspoonful. 
Boiling water, 8 ounces. 

When cold filter through cotton, and use 
the same as any other mouth wash. 

TEETH. 

There are twenty teeth in the first set, 
and while there is really no regularity in 
the way they come, the usual way is for the 
two lower front ones to come first, from the 
fifth to the ninth month. Next the four 
upper front ones, any time during the first 
year, that is to say, a child a year old 
usually has six teeth. Next come the other 
two lower front ones. Then the four front 



FEEDING OF CHILDREN 63 

double teeth, then the eye and stomach 
teeth, and so on. This cannot be taken as 
a guide, as I have found the greatest irregu- 
larity, both as to time and the way they 
come. 

ABOUT ENEMAS AND CONSTIPATION. 

All children at some period have spells 
of (not constipation) but times when their 
bowels do not move. The best thing to do 
in such cases is to give an enema of steril- 
ized water in a soft rubber syringe, or, once 
in a while, a long glycerine suppository in- 
serted a little way, and held about a minute. 
Avoid physics, they only make matters 
worse, and the condition is only temporary. 
A little extra cream added to the food will 
usually correct it. Always boil an infant's 
syringe each time before using. The best 
kind to use is an ear syringe, made entirely 
of soft rubber and which holds from one to 
two ounces. This can be bought at any 
drug store. 



64 THE PRACTICAL CARE AND 



EMERGENCIES. 

The following remedies and methods of treatment 

are only intended for cases of emergency. 

"When it is possible consult your 

physician at once. 

COLIC— CAUSES AND CURES. 

Colic is usually caused by hunger or in- 
digestion. Before dosing a child with any- 
thing, try and find out the cause. It is 
sometimes caused by an overloaded stom- 
ach, and by putting it on a very light diet 

for 12 hours (say barley water), it will be 
all right. 

Below are a few simple remedies: 

For colic. — Six drops of brandy in one 
ounce of water, and a little sugar of milk, 
or five drops of annisette cordial in one 
ounce of water, or, plain hot water, or fen- 
nel seed tea. 

Fennel Tea. — One teaspoonful of fennel 
seed, one level teaspoonful granulated 
sugar, eight ounces of boiling water. Steep 
five minutes, and strain through cheese 
cloth. Give three or four ounces at a time. 



FEEDING OF CHILDREN 65 

FOR HIVES. 

Wash, the hives with a strong solution of 
boric acid. 

BURNS AND SCALDS. 

Equal parts of lime water and linseed 

oil; mix thoroughly, soak a piece of soft 

linen or lint in it, lay on the wound, cover 

with oil silk to exclude the air; change fre- 
quently. 

SOUR STOMACH. 

One pinch of bi-carbonate of soda in 
drinking water three times a day for an in- 
fant. Five grains three times a day in 
water for an older child. 

VOMITING. 

One tablespoonful of lime water with 
each feeding until all right. 

EXCESSIVE VOMITING. 

Equal parts of milk and lime water every 
two hours until relieved; about one ounce 
of each. No other food. 



66 THE PRACTICAL CARE AND 

SUMMER COMPLAINT. 

Take away all milk and milk foods for 
twenty-four hours, and longer if necessary. 
Give only barley water at the usual time 
for feeding. Also give the white of an egg, 
stirred, not beaten, in half a glass of water, 
three times a day. Sweeten with half a 
teaspoonful of granulated sugar, or one tea- 
spoonful of sugar of milk. If there is much 
pain or weakness, twenty drops of brandy 
may be added to each white of egg. A dose 
of castor oil is usually a good thing. 

CHAFING. 

Wash the affected parts with a weak solu- 
tion of boiled starch water. About a tea- 
spoonful of starch to half a pint of boiling 
water. Powder during the day with the fol- 
lowing powder, marked "Special." 

At night use only cold cream or zinc salve. 

Special. — One ounce of oxide of zinc pow- 
der; one ounce of common talcum; one even 
teaspoonful of boric acid powder ; mix. Do 
not get the powder into the eyes or mouth, 
otherwise it is harmless. 



FEEDING OF CHILDREN 67 

EASH OR PRICKLY HEAT. 

The powder mentioned on the previous 
page is an excellent one for any kind of rash. 
Use as little water a,s possible, and the pow- 
der very freely. Avoid grease of any kind. 

CUTS AND BRUISES. 

Clean the cut thoroughly with peroxide 
of hydrogen until it does not bubble. Put 
on any of the following powders: 

Nosophen, aristol, or boric acid. Dress 
three times daily. 

Bruises. — If you can get it, a piece of 
raw beef bound over the wound will prevent 
its turning black. After that put on warm 
Witch Hazel or Arnica, If there is much 
pain, put a warm flax seed poultice over 
that. 

CROUP. 

Put a piece of absorbent cotton soaked 
in warm camphorated oil, all around the 
neck, and well up under the ears, or a cold 
compress covered with flannel can be used 
in the same way. The result is about the 
same. fJ 

Alternate every five, ten or fifteen min- 



68 THE PRACTICAL CARE AND 

utes, according to the severity of the attack ; 
one teaspoonful of warm yellow vaseline 
(always have a new bottle for this purpose) 
and half a teaspoonful of syrup of ipecac un- 
til the child vomits. During the severity of 
the attack, keep a kettle boiling in the room, 
or a pint of water, boiling, to which ten 
drops of turpentine or creosote have been 

added. Send for the doctor. 
CONVULSIONS. 

For convulsions, put the child into a 
warm bath, about 104 degrees. Put cold 
compresses on the head. Keep in the water 
until thoroughly relaxed, adding more hot 
water from time to time, to keep the tem- 
perature even. Put one tablespoonful of 
mustard to each gallon (four quarts) of 
water. Give one teaspoonful of syrup of 
ipecac to make the child vomit as convul- 
sions are sometimes caused by acute indi- 
gestion. Give enema of pure olive oil. Send 
for the doctor. 

COLD IN HEAD. 

Warm some liquid albolin, held child's 
head lower than feet, and drop about eight 
drops into each nostril, with a straight 



FEEDING OF CHILDREN 69 

glass medicine dropper three times a day. 
Also rub chest and back with warm cam- 
phorated oil night and morning. Keep tem- 
perature of room about 70 degrees, if possi- 
ble. 

COLD ON CHEST. 

Rub chest and back with warm camphor- 
ated oil, and cover the child from the neck 
to the waist with a little jacket made of oil 
silk, and lined with a thin layer of absorb- 
ent cotton. Cut it like a high neck, sleeve- 
less waist. Boil in the room about fifteen 
minutes at a time, a pint of water, to which 
ten drops of turpentine or creosote have 
been added. Do this three times a day. 



SOEE EYES. 

Wash the eyes thoroughly inside and out 
with the filtered boric acid solution. 

Use a medicine dropper ; do not be afraid 
of getting in too many drops, as all traces 
of the discharge must be taken away. Most 
children, especially infants, will open and 
shut the eyes constantly while the solution 



70 THE PRACTICAL CARE AND 

is in. If they do not, move the upper lids 
slowly up and down several times to make 
sure that the eyes are clean. Always taste 
eyewashes before dropping into children's 
eyes. 

In dropping in the solution, do not drop 
on the eye itself, but on the inside of the 
lower lid. If the eyelids stick together, put 
on a little plain vaseline — the kind that 
comes in tubes is the best for the purpose. 

If this does not help in a few hours con- 
suit your physician. 

Be careful about taking a young child 
suddenly into a very light room, or letting it 
sleep facing a bright light. Always use a 
shade. 

EAEACHE. 

Twist a piece of absorbent cotton into a 
long, narrow roll; dip it in warm boric 
acid solution, and place in the ear, leav- 
ing out a long enough piece, so that it can 
be easily removed. Lie on a hot water bot- 
tle in such a way that it touches the end of 
the cotton, and the heat goes through that 
into the ear. 



FEEDING OF CHILDREN 71 



DISCHARGES FEOM THE EAE. 

Water should never be put in the ears, 
unless they are discharging freely — some- 
times, it is necessary; but it should be done 
very carefully. The best kind of a syringe 
to use is a soft rubber one, and the best 
thing to use is boric acid solution, unless 
some special lotion is ordered. Warm 
slightly, fill the syringe, insert it in the ear 
just inside the opening — draw the ear gent- 
ly upwards, and point the end of the syringe 
upward instead of straight, and slowly 
empty it in the ear. 

Do not use force — just a gentle pressure. 
Do not be afraid of getting too much in the 
ear, as what it cannot hold will run out. 

This is an important thing that everyone 
should know how to do, as abscesses in the 
ear are quite common with children, and 
they have to be syringed frequently. These 
directions are given in case of an emer- 
gency, but if it is possible, your physician 
should he notified at once. 



72 THE PRACTICAL CARE AND 

DISCHAEGING NAVEL. 

Wash three times a day, first with perox- 
ide of hydrogen; — dry thoroughly with ab- 
sorbent cotton. Next wash with a strong 
solution of alum water. Dry thoroughly. 

Powder with any astringent powder ; aris- 
tol is the best. 

The next best is equal parts of boric 
acid powder and cornstarch. 



HEBNIA, OE BUPTUBE OF THE NAVEL. 

Before anything can be done about this 
all discharge must have stopped at least 
twenty-four hours. If it sticks out very 
much the best way to begin is to boil a nickel 
(to be sure it is clean), cover with old linen 
so that one side is filled out and arched in 
the form of a button. Leave this side 
perfectly smooth, and sew the other side up 
so the nickel cannot fall out. Lay this on 
the protrusion, and strap on with strips of 
adhesive plaster one inch wide. Leave this 
on for a week; in the meantime do not bathe 
the child in the tub. 

At the end of the week remove the plaster 



FEEDING OF CHILDREN 73 

very carefully, taking care that the protru- 
sion keeps in. If the child is over six 
months continue this treatment; if under 
six months, after the week is up remove the 
nickel and plaster and fold where the pro- 
trusion has been (being careful not to let it 
come out again) to form a kind of pocket. 
Get some waterproof adhesive plaster, and 
beginning from the bottom stick the plaster 
on, leaving a deep crease in the skin. 

The plaster should be one inch wide and 
four inches long. Put another piece the 
same size across it to form a cross. 

It is better to get someone to do it who 
understands it, as it is very particular 
work, and need only be changed once in ten 
days, and if the waterproof plaster is used 
it need not interfere with the tub bath. 

I prefer the Zona adhesive plaster, put up 
by Johnson & Johnson, and it is waterproof. 

EICKETS. 

There may be a number of reasons why 
children get rickets, but there are undoubt- 
edly a large percentage of cases where only 
the nutrition is at fault. 

I do not think that any artificially-fed in- 



74 THE PRACTICAL CARE AND 

fant really thrives, unless it has fresh cow's 
milk, modified properly to suit the condi- 
tion and age. I have seen a number of cases 
where children were raised on some patent 
food not calling for fresh milk, and many 
of them had serious trouble; while children 
raised on the modified cow's milk were 
strong, healthy children, normal in every 
respect. 

I have made a very careful personal study 
of this and know I am right. 

The best treatment is lots of nourish- 
ment, the kind and amount to depend upon 
the age of the child. The principal things 
are raw milk, cream, orange juice, lime 
water and cod liver oil (either in an emul- 
sion or plain) ; also beef juice. 

SCALY HEAD. 

Get a cake of tar and sulphur soap. Use 
the same as any soap for a shampoo. Put a 
little warm olive oil on the head every night. 
Wipe it off with cotton, so as to leave only a 
little on, as it stains, and a little does as 
much good as a larger quantity. Next morn- 
ing use the soap mentioned as a shampoo, 
and continue this every day until the head 
is perfectly clean. 



FEEDING OF CHILDREN 75 

CHOKING. 

If a child chokes from any liquid put the 
elbows together and raise the arms quickly 
over the head. Repeat this two or three 
times^ raising the child up or laying it on 
its side. If it does not respond at once 
sprinkle cold water on the head, and the 
shock will cause a quick indrawing of the 
breath, which usually gives instant relief. 
If the choking spell is from a solid sub- 
stance look down the throat and try and 
reach it with the thumb and forefinger, or 
take the child by the feet and pat it hard on 
the back. 

NOSEBLEED. 

Ordinary nosebleed can be checked by put- 
ting a cold compress on the nose and using 
a little gentle pressure; put a piece of ice 
wrapped in flannel at the nape of the neck. 
If this does not check within a reasonable 
time use the following: 

Get two drams of Monsells solution of 
iron, using one-third iron to two-thirds 
water. Take a strip of gauze or linen about 
an inch wide, soak in the diluted solution 



76 THE PRACTICAL CARE AND 

and lightly plug one or both nostrils, as the 
case may require, cutting it off about half 
a,n inch from the nostril. Do not use any 
force; just plug lightly. 

This may be left in twelve hours, but if it 
causes any annoyance it may be removed- 
after four. In removing take hold of the 
piece outside and remove gently, keeping the 
finger and thumb of the left hand on the up- 
per part of the nostril. Consult your physi- 
cian. 



CONTENTS OH THE FAMILY MEDICINE 

CHEST. 

Quarter yard of oil-silk. 

2 ounces, equal parts, of linseed oil and 

lime water. 

1 funnel ; 1 strainer. 

1 package of absorbent cotton. 

Small bottle of lime water. 

1 graduated measuring glass. 

I dropper. 

Licorice powder. 
Castor oil. 

Small syringe. 

Glycerine suppositories-. 



FEEDING OF CHILDREN 77 

Mustard, in can. 

Bath thermometer. 

Small box, containing common laundry 

starch. 
Aristol or nosophen powder. 
Boric acid powder. 
Boric acid solution. 
Peroxide of hydrogen. 
Witch hazel or tincture of arnica. 
Olive oil. 
Syrup of ipecac. 

One fresh bottle vaseline, sterilized. 
Turpentine. 
Liquid albolin. 
Camphorated oil. 
Special powder (pag£ 66). 
Zinc salve. 
Brandy. 
Alcohol. 

Aromatic spirits of ammonia. 
Bi-carbonate of soda. 
Fennel seed. 
Borax. 
Glycerine. 
Ground flaxseed. 
A small quantity of each of these will do. 



78 THE PRACTICAL CARE AND 

HOW TO GIVE MEDICINE. 

Always look carefully at the label, and 
never, by any chance, use a bottle that has 
none. 

Mistakes have been made — often serious 
ones. In pouring medicine from a bottle 
always leave the label turned up, as, if the 
contents become spilled on it, the directions 
cannot be read. 

All medicines except cough syrups should 
be given in water; usually three or four 
times the amount of the medicine. 

Cough syrups are to allay irritation in 
the throat, and the full strength is required. 

CASTOR OIL. 

In giving oil to children it should be 
warm, and two or three drops of brandy and 
a little sugar added. 

Doses: 
One month and under, 30 drops. 
Two months and under, 40 drops. 
Three months and under, 50 drops. 
Four months and under, 60 drops. 
Prom four months to one year, 1 tea- 
spoonful. 



FEEDING OF CHILDREN 79 

One to two years, iy 2 teaspoonfuls. 
Two to five years, 2 teaspoonfuls. 

It cannot be tasted in coffee or orange 
juice. About four times the amount of 
coffee or orange juice to the amount of cas- 
tor oil, and may be given to older children 
in this way; A child from ten years up- 
ward may take a tablespoonful. 



COUGH SYRUPS. 

Syrup of Tulu, 2 ounces. 
Muriate of xlmmonia., y± dram. 

Half a teaspoonful every two hours. This 
may be given to infants, 

FLAXSEED AND LEMON JUICE. 

One heaping tablespoonful of whole flax- 
seed, one heaping tablespoonful of granu- 
lated sugar. Pour over this one pint (two 
cups) of boiling water, and let it stand until 
cold. Add the juice of a lemon and a little 
more sugar if needed. 

Strain, and give a tablespoonful every 
two or three hours. 

This is for children over two years old. 



80 THE PRACTICAL CARE AND 



THE USE OF STIMULANTS IN SICKNESS. 

I have found that brandy or whiskey (the 
effect is about the same) is a great help in 
all cases, especially with infants and chil- 
dren. 1 do not mean in large quantities; 
in fact, in very small amounts. For in- 
stance : A child under three months could 
take twenty-four drops in twenty-four 
hours; three with each feeding. 

Over three months, and under six months, 
twenty-eight drops in twenty-four hours; 
four drops with each feeding. 

One year old, six drops to each feeding, 
and when the illness is over, and the child is 
getting well, stop it gradually by giving 
four drops less to the entire amount each 
day until you do not use any. 

Of course, with special directions or spe- 
cial needs, it may be given in much larger 
quantities, but under ordinary circum- 
stances the above directions may be fol- 
lowed. 



FEEDING OF CHILDREN 81 

THEOAT GARGLES. 

One teaspoonful alum, one teaspoonful 
borax and eight ounces of hot water. 
Or, 

Ten drops 95 per cent carbolic acid; mix 
thoroughly with a teaspoonful of glycerine. 
Add one teaspoonful borax and eight ounces 
of water. Mix. 

The sore throat should be gargled every 
two hours, and a cold compress covered 
with flannel kept on. 



82 THE PRACTICAL CARE AND 



BATHING, POULTICES, APPLICA- 
TIONS, ETC. 

HOW TO MAKE TURPENTINE STUPES. 

Wring a piece of flannel out of hot water; 
have it large enough to cover the affected 
part. Sprinkle evenly with spirits of tur- 
pentine. Do not pour it on, let it drop 
evenly. Lay it on the affected part; cover 
with oil-silk and a large piece of dry flannel. 
Leave it on a half hour, unless it irritates 
too much. 

SALT SOLUTION. 

One small level teaspoonful of common 
table salt to a pint of boiling water. 

MUSTARD PLASTERS. 

Take the white of an egg, put it into a 
cup, add enough mustard to make it a nice 
consistency. Stir out all the lumps, spread 
between old linen or cheesecloth. This is 
full strength, but unless left on a very long 
time will not blister. 

Not so strong: One part of mustard to 



FEEDING OF CHILDREN 83 

two of flour ; enough water to make a paste. 
Use the same as above. 

FLAXSEED POULTICES. 

Have the water boiling, the amount to be 
according to the space to be covered. A pint 
is usually enough for an ordinary poultice. 
Stir in the ground flaxseed very gradually, 
until it is the required consistency, not too 
wet. Spread between cheesecloth and put 
on as hot as it can be borne. Cover with oil- 
silk, a thick layer of cotton, and a loose 
bandage. Change every two hours unless 
ordered differently. 

COLD PACK. 

Lay a rubber sheet over the bed, cover 
with a sheet or a bath sheet. Remove all 
the patient's clothing and wrap in a dry 
woolen blanket from neck to below feet. 
Wring a sheet out of cold water (remove the 
blanket) and wrap the entire body in it, 
with the exception of the head, being sure 
that the sheet touches every part of the 
body. Wrap the blanket on the outside of 
this and cover with another light blanket. 
Put a cold compress on the head, covered 



84 THE PRACTICAL CARE AND 

with a dry towel. If the patient goes to 
sleep it may be left on until he (or she) 
awakens. If not half an hour is usually 
long enough. The wet sheet should then be 
removed and the patient dried, and either 
dressed in night clothes and put into a 
warm bed, or wrapped in a warm blanket. 

HOT PACK. 

If possible take a thin blanket (if not a 
cotton sheet), wring it out of very hot 
water, as it cools quickly, and use in exactly 
the same way as a cold pack. This is very 
soothing for nervous, restless children, and 
will sometimes make them sleep when ordi- 
nary methods have failed. 

Be careful to keep covered while sleeping. 

HOW TO GIVE A BABY A TUB BATH. 

A baby three weeks old is ready for a tub 
bath, and the first thing to consider is what 
kind of a tub to get. The ordinary oval foot 
tub will not do. 

The tub should be free from all paint or 
enamel. Zinc, plain tin 5 or rubber are the 
best. 



FEEDING OF CHILDREN g5 

The tub should be long enough to allow 
the child to lie down, and plenty of room 
to spare at the head and feet to allow for 
growing and kicking. It should be deep 
enough to allow the child's chest to be en- 
tirely covered with the water, without spill- 
ing over. The second size is the best, as it 
will last until the child is able to sit up and 
use the ordinary stationary bath tub. 

Everything should be in readiness before 
the bath begins — sponges, soap, mouth 
wash, dry, warm towels, clean towels, a 
bath apron, talcum powder, bath ther- 
mometer, safety pins, something to throw 
over the child until it becomes accustomed 
to the lower temperature of the room it is 
taken to after the bath. The temperature 
of the bathroom should be 75 degrees or 
more. 

If possible have some way to warm the 
towels and clothing. A hot water bag filled 
with very hot water is a good substitute. 
Have the bath tub on a box, so that it is a 
convenient height to stoop over. 

Take off all the baby's clothes and wrap 
in a soft towel and flannel apron. Wash 
the mouth thoroughly with whatever solu- 
tion you are using. Next wash the face 



86 THE PRACTICAL CARE AND 

(without soap) with a soft sponge or wash- 
cloth and dry. Next wash the head, ears 
and neck with soap and water, being care- 
ful not to get any water into the ears, and 
either rinse and dry before putting into the 
tub, or rinse in the tub, whichever comes 
easiest. Next soap the body all over, and 
gently lower into the tub, supporting the 
baby's head on your left wrist, and holding 
it around the left arm with the thumb and 
forefinger of your left hand, keeping your 
right hand under the body until it is in the 
water. Until a child becomes accustomed 
to the water it is best to lay a towel over it 
until it is well in the water. 

Take your larger sponge and wash the 
body all over with your right hand, keeping 
your left in the position named until the 
baby is on your lap again. 

The duration of the bath should be from 
five to ten minutes, and the temperature of 
the water 98 degrees to begin with. 

Next have a dry, warm towel over the 
bath apron on your lap, and take the baby 
out of the water in the same manner you 
put it in, that is, with the right hand under 
the body. Be careful not to hurt the baby's 



FEEDING OF CHILDREN 87 

right arm, which is usually hanging down, 
and seems very much in the way. 

Next dry thoroughly, especially all the 
creases, and powder by sprinkling a little 
on and rubbing with the hand. Next dress 
as quickly as possible, putting on the band 
and shirt first. 

The baby should be fed just as soon as it 
is dressed, even if it is half an hour ahead 
of the usual time. 

During the time that the baby was having 
its bath the room to which it is going should 
have been thoroughly aired and brushed up, 
so that it can take its nap in a nice, fresh 
room. 

The temperature of the bath should be 
98 degrees to begin with, and gradually low- 
ered until it is 95 degrees. After three 
months it should be gradually changed sls 
low as seems- comfortable for the child, but 
not cold enough to shock. Some children, 
like some grown people, cannot stand cold 
water. A child should be bathed once a 
day for the first year ; after that every other 
day during the second year, and then twice 
a week. After eight months the head should 
only be washed every second day. 



88 THE PRACTICAL CARE AND 



BABY'S CLOTHING BASKET, ETC. 

CONTENTS OF BABY BASKET. 

Lanoline, cuticura, or castile soap. 

Talcum powder. 

Mouth cloths. 

Mouth and eye wash (usually boric acid 

solution). 
Large and small safety pins. 
A full set of clothes. 
Soft towels. 
Extra diapers. 
Vaseline. 
Zinc salve. 

HOW TO MAKE A HAIE PILLOW. 

Make a pillow case of strong muslin, 
14x17. Fill with four ounces of white 
curled hair, and sew up the end. Pull the 
hair evenly and tuft with thread, each tuft 
about four inches apart. This is only half 
an inch thick and is very comfortable. 



FEEDING OF CHILDREN 89 

COMFORTABLE CLOTHES FOE A NEW 

BABY. 

6 night gowns. 

4 slips, a little nicer than the night 
gowns, 34 inches from neck to hem. 

3 or 4 fancy dresses, 36 inches from 
neck to hem. 

2 white skirts to wear with fancy 
dresses, with narrow bands and but- 
tonholes, to button on to underskirt 
waists, 2 inches shorter than dresses. 

2 fancy flannel skirts, 1% yards wide 
and 26 inches long; also with bands 
and buttonholes, 

2 plain flannel skirts, iy 2 yards wide, 
26 inches long, with bands and but- 
tonholes. 

4 plain flannel skirts, 1*4 yards wide 
(45 cents per yard), 24 inches long, 
to be put on cambric waists, the neck 
ancl armholes to be trimmed with 
lace, and a fine tape around the neck 
to draw them up. They are to be 
double where the skirt and waist 
join, to make them strong for the 
buttons, and are to be sewn together. 
They are to be used for inside flannel 



90 THE PRACTICAL CARE AND 

skirts to take the place of pinning 
blankets, and to have a single tape 
round the bottom, coming from both 
sides, to tie up like a bag. 

The idea is to have the inside flannel 
skirts two inches shorter than the outside 
ones, and the outside ones two inches 
shorter than the dresses when finished. 

3 silk and wool, silk, or all-wool shirts, 
second size. 

2 pair knitted wool booties. 

2 woolen shawls, one pink and one 
white (honeycomb are the best). 

1 flannel square to use as a headshawl 
if needed. 

1 flannel bath apron. 

8 yards of 26-inch bleached cotton flan- 
nel, to be cut into twelve squares and 
hemmed, to be used for outside 
diapers. 

For inside diapers get the Ked Cross 
sanitary bird's eye cotton ; it is boiled 
and softened, ready for use. Draw 
a thread before cutting it ; otherwise 
it will be crooked. 



FEEDING OF CHILDREN 91 

3 pieces, 20 inches, cut into double 

squares 40 inches long. 
3 pieces, 22 inches, cut into double 

squares 44 inches long. 
1 yard of flannel, to be torn into five 

bands; not hemmed. 

NIGHT CLOTHES. 

The Arnold Knit night gowns are very 
nice. They come in two weights, winter and 
summer. They have a drawstring round the 
bottom, and when used a child does not 
need any skirts at night, only the shirt, 
band, stockings or booties, and diapers. It 
is very necessary that a child's feet should 
be kept warm, both day and night. 



ABOUT FLANNEL BANDS. 

A child should wear flannel bands for the 
first two years, or over the second summer, 
anyway ; a snug flannel band the first three 
months and the ordinary knitted ones after 
that. 



92 THE PRACTICAL CARE AND 



BABY'S TEMPERATURE, WEIGHT, 

ETC. 

HOW TO TAKE A CHILD'S TEMPEKA- 

TTJEE, 

The best way to take a child's tempera- 
ture is in the rectum. The thermometer 
should be greased slightly and pointed to- 
wards the navel and kept in three minutes. 

Temperature taken this way is from one- 
half to one degree higher than by mouth, 
but it is the only sure way. 

A baby's temperature does not vary much 
from that of an adult. It is usually 99, 
while an adult's will be 98y 2 . The pulse 
and respiration are very different. 

An infant under one month will have a 
pulse usually from 130 to 140. This gradu- 
ally becomes slower, and when the child is 
two years old it is about 100, and at five 
years about 90, while an adult's ranges from 
72 to 75. 

The normal respiration for an adult is 



FEEDING OF CHILDREN 93 

about 16, while that of an infant under a 
month old is about 40, and that of a child 
five years old about 25. 

Of course, these vary under certain con- 
ditions, such as a hearty meal, violent ex- 
ercise, etc., but it will give you a general 
idea. 



TEMPEEATUEE AND MOISTUEE IN 
EOOMS. 

A broad, shallow pan should be kept on 
the radiator, or whatever the heating ap- 
paratus is, all the time. It should contain 
from a pint to a quart of water, and be 
changed twice a day. 

This should always be done in sick rooms, 
sleeping rooms, or where children are. 

The day nursery should be kept not 
warmer than 70 degrees, and 60 to 65 at 
night for children under one year. After 
that it may gradually be made cooler at 
night. During the day 70 is a good tem- 
perature at any time. It is a mistake to 
keep the nursery too warm, as children take 
cold by being taken into halls and other 
rooms that are cooler than their own. 



94 THE PRACTICAL CARE AND 

BABY'S WEIGHT. 

The average weight of a new-born baby 
is 7 pounds 8 ounces. 

1 week old, 7 pounds 4 ounces. 

2 weeks old, 7 pounds 8 ounces. 

3 weeks old, 8 pounds. 

1 month old, 8 pounds, 8 ounces. 

2 months old, 10 pounds, 8 ounces. 

3 months old, 12 pounds 8 ounces, 

4 months old, 13 pounds 12 ounces. 

5 months old, 15 pounds. 

6 months old, 16 pounds. 

7 months old, 17 pounds. 

8 months old, 18 pounds. 

9 months old, 18 pounds 12 ounces. 

10 months old, 19 pounds 8 ounces. 

11 months old, 20 pounds. 

1 year old, 20% to 21 pounds. 

2 years old, 27 pounds. 

3 years old, 32 pounds. 

4 years old, 36 pounds. 

5 years old, 40 pounds. 



FEEDING OF CHILDREN 95 

WEIGHTS AND MEASUEES. 

Teaspoons vary very much in size, but 
there are four ordinary small teaspoonfuls 
to one tablespoonful. Tablespoons also 
vary in size, but an ordinary one holds half 
an ounce. So as none of them are absolutely 
correct we will say about : 

4 teaspoonfuls, 1 tablespoonful. 
2 tablespoonfuls, 1 ounce. 

The correct way to measure is to have a 
graduate glass. 

DEY MEASUEE. 
60 grains, 1 dram 

FLUID MEASUEE. 

8 drams, 1 ounce. 

16 ounces, 1 pint or pound. 

32 ounces, 1 quart. 

4 quarts, 1 gallon. 



9g THE PRACTICAL CARE AND 

ABOUT HEALTHY BABIES. 

If a baby who has been gaining begins 
to lose weight, or remains at a standstill, 
seems restless, gets hungry before its time, 
and does not sleep as long as usual, it is 
not getting enough to eat — either not get- 
ting enough in quantity or the quality is too 
poor. In the case of a bottle-fed baby under 
ten months old it would be better to make 
the milk richer, or, if you are using the milk 
as rich as the child's age calls for, use some 
baby food in addition. In the case of a 
nursing baby, it would mean more bottles, 
and fewer nursings. In the case of a child 
over ten months, other foods — broths, etc. 
— should be given in addition to the milk. 



FEEDING OF CHILDREN gj 

DELICATE. POOELY NOUKISHED 
BABIES. 

In commencing to feed milk to a baby 
who has. never been properly nourished, or 
who for any reason is far below the average 
in weight, the proportion of milk used 
should be about half the strength that 
would be given to a normal baby of the 
same age. At the end of a week you could 
begin gradually to increase the quality, ac- 
cording to directions on page 12. Then if 
there are any symptoms of indigestion stop 
increasing for a week. Then begin again. 
Under these conditions it would be better 
to use the top milk, the directions for pre- 
paring it will be found on page 7. Unless 
the baby is constipated it would be better to 
dilute the milk with barley water instead 
of plain water. 



INDEX 



PAGE. 

Albumen water 46 

Bands, flannel, how long to wear them 91 

Barley gruel 46 

Barley water 49 

Basket, contents of baby 88 

Bath, how to give a baby a tub 84 

Beef juice, how to squeeze 54 

Bills of fare, from 12% to 15 months 28 

Bills of fare, from 15 to 18 months 31 

Bills of fare, from 18 months to 2 years 36 

Bills of fare, from 2 to 5 years 40 

Boiled flour, how to prepare 49 

Boiled flour gruel 49 

Bottle feeding, and amounts at different ages 13 

Bottles, how to prepare food for 2 

Bottles, how to take care of 18 

Bottle, the correct way to give it 11 

Burns and scalds 65 

Calves' brains, how to prepare 55 

Castor oil, doses, how to give it 78 

Chicken broth 47 

Chicken, scalloped 56 

Children, useful hints about the care of 60 

Chocolate pudding 57 

Chafing 66 

Choking 75 

Clothes for a new baby 89 

Clothes, night 91 

99 
LofC. 



100 INDEX 

PAGE, 

Cocoa 50 

Cold in head 68 

Cold on chest 69 

Colic, causes and cures 64 

Constipation and enemas 63 

Convulsions, treatment of 68 

Cornstarch pudding 56 

Cough syrup for infants 79 

Cough syrup for children over two years 79 

Croup, treatment of 67 

Custard, baked 58 

Custard, boiled 58 

Cuts and bruises 67 

Delicate, poorly nourished babies 97 

Earache 70 

Ear, discharges from the 71 

Eggs, the best way to boil 51 

Eye solutions, how to filter 60 

Farina, how to prepare 51 

Feeding a baby 10 months old, the best way to 

commence 20 

Feeding a child from 10V 2 to ll 1 /^ months 21 

Feeding a child from liy 2 to 12^ months 24 

Feeding, regularity of 18 

Fennel tea, how to prepare 64 

Flaxseed poultice 83 

Flaxseed tea 79 

Foods — permissible — from 1 year to 18 months 27 

Food — when fresh milk cannot be taken 15 

Food — why it should be changed gradually 15 

Granum, how to prepare for children 1 year old 

and over 53 

Granum, how to prepare, for children under 1 year 52 

Healthy babies 96 

Hives 65 



INDEX 101 

PAGE. 

Hours for feeding at different ages 14 

Junket 57 

Lime water 16 

Meat balls and beef juice, how to prepare 54 

Medicine chest, contents of family 76 

Medicine, how to give 78 

Milk and milk bottles 1 

Milk, how to modify, from 1 day to 6 weeks 3 

Milk, how to modify, from 6 weeks to 4 months ... 3 

Milk, how to modify,' from 4 to 5 months 4 

Milk, how to modify, from 5 to 7 months 5 

Milk, how to modify, from 7 to 10 months 5 

Milk, increasing quality without increasing 

quantity 12 

Milk, increasing quality and quantity at same time 12 
Milk, top, directions for preparing and reasons 

for using 7 

Milk, top, during the first month and up to fifth 

week 7 

Milk, top, from 5 weeks to 3 months 8 

Milk, top, from 3 to 4 months 9 

Milk, top, from 4 to 5 months 9 

Milk, top, from 5 to 7 months.' 9 

Milk, top, from 7 to 10 months 10 

Milk — what to do if it gets sour 17 

Milk, why it should not be boiled 2 

Moisture in rooms 93 

Mouth cloths, how to sterilize 61 

Mouth solutions, how to filter 60 

Mouth wash, for special use 62 

Mouth wash, ordinary 62 

Mustard plaster, mild 82 

Mustard plaster, strong 82 

Mutton broth 48 

Navel, discharges from the 72 



102 INDEX 

PAGE. 

Navel, rupture of 72 

Nipples and corks, how to take care of 19 

Nosebleed 75 

Nursing babies, commencing bottle with 16 

Nursing bottles and nipples, the best kind to use . . 17 

Oatmeal, how to strain and prepare 52 

Oatmeal water 48 

Omelette 59 

Oyster broth 47 

Pack, cold 83 

Pack, hot 84 

Pillow, how to make a hair 88 

Potatoes, stuffed 56 

Prune souffle 58 

Prunes, strained 57 

Rash or prickley heat 67 

Rice, how to prepare 51 

Rice water 46 

Rickets 73 

Salt solution 82 

Scaly head 74 

Sore eyes 69 

Sour stomach 65 

Special powder 66 

Stimulants in sickness, how to use 80 

Summer complaint 66 

Sweetbreads, fricasseed 55 

Teeth, when they come 62 

Temperature, how to take a baby's 92 

Temperature of rooms 93 

Temperature, respiration, pulse 92 

Throat gargles 81 

Toast, cream 50 

Toast, French 59 

Toast water 50 



INDEX 103 

PAGE. 

Turpentine stupes 82 

Vomiting 65 

Vomiting, excessive 65 

Warm foods, the correct way to serve 45 

"Water, drinking, amount at different ages 12 

Water, how to filter 60 

Weight of average baby 94 

Weights and measures 95 

Whey 47 



MAR 1 1904 









